Sweeti's Kitchen

A Lesson in making Lefse

2010-01-11T15:35:00.000-08:00

No Knead-Dutch Oven Crusty Bread

2009-11-20T12:46:00.000-08:00

Bread, it's the one thing I love more than Chocolate, I know, hard to believe huh? I love it with real butter too.
So simple even a six year old could do it. Try it. It's soup and stew season, you gotta have bread and butter.

I found a new Joe, Java, a new bean worth writing home about.

2009-11-02T13:14:00.000-08:00

Ok folks you know me if I love I share it...If I dislike a product, unfortunately sometimes you hear that too. But nobody pays me to say nice things about their products so you know I honestly feel this way.

I love good coffee, I'm Norwegian, it comes with the breeding. I think the love affair started in my first or second year. I was old enough to steal the coffee cup and guzzle or wear what I could before getting caught.
I'm sure I had a many coffee stained T-shirts and dresses if you get my drift.
I found a good blend, excellent flavor and NO heartburn...I can't say enough about that isssue, some coffees just give me really bad heartburn.

(You know the brand starting with an F with all the heartwarming commercials Funny it never used to but something changed in the roast or the blend and I was forced quit them after that. Too Acidic even the low acid blend, which was better, But was only available for about a nano second in my area.)

I'm anxious to try Odolla's other blends too. MmmMmm, it's good!
They're on my list...you know the good one :) to the right the Favorite Proprietors list and you can order online YAY!

Caliente Corn

2009-07-22T18:09:00.000-07:00

Ok, folks this looks like a plain Jane dish but it packs a
"Wow is there enough for second’s response"
Six ingredients, and it's really good.

3-4 Lg. ears of fresh sweet corn on the cob( I use both white and yellow together)
1 large red bell pepper
1 large green Bell pepper (3-5 points on bottom are sweetest)
1/2 of a Walla Walla or Vidalia sweet onion
1/4 C half and half and it can be fat free
1/4 C butter

*red pepper flakes to your taste (I just lightly sprinkle)
*sea salt optional
...oops I guess that's 8.

This can be prepared ahead of time and cooked just prior to eating. Start by taking the husks and silks off the corn off the cob and rinse, then on a plate with a sharp knife remove the corn in long swipes. Set aside, then wash and prepare the peppers but cutting in to small strips and then cross cut in small dices. Do the same with the sweet onion (Small Dices)

Now when your ready to cook you throw a goodly amount of butter in the pan, preferably a non stick pan. Let butter melt, then toss in pepper and onions, Cook and toss until onions look slightly transparent, then add the corn, if it looks like you may need a little more butter add it.

Now is when I sprinkle a few small pepper flakes...If you have kids take some out and put in a pan for them before the pepper flakes but add the half and half.

Now while the corn is still crisp and the dish is piping hot add you half and half and reduce it down just a bit. and serve hot!

***This is also good cooked this same way and added to 2 boxes of jiffy corn bread mixture (prepared as package recommends) and baked into a casserole type dish 13"x9" with added sour cream in teaspoon sized dollops (12) on top and cheddar cheese over the top of that, and bake to doneness.

You will not have one complaint and probably no leftovers either.

Good Old Fashioned Banana Bread

2009-07-08T16:55:00.000-07:00

Banana Bread (Preheat oven to 375)

1 C. crisco shortening (not oil)
2 C. Sugar
4 Eggs
2 C. (ripe) mashed Banana
1 teaspoon Lemon Juice
4 C. sifted Flour
6 teaspoons Baking Powder
1 teaspoon salt
2 C. nuts (chopped) Walnuts or Pecans are best.

Cream shortening and sugar together, Beat eggs until light and add to sugar mixture, mash Bananas until almost all lumps are gone but not completely. Smallish lumps are fine. Add lemon to Bananas stir gently. Set aside.
Now the dry.
Sift Flour, Baking Powder, and Salt and add to sugar and egg mixture. Mix quickly, and add bananas now. Next stir in chopped nuts.
Now you have the choice of small little loaf pans or regular 1lb bread pans...your choice.

I don't usually time mine, But for your benefit I estimate it to be 45 mins for small mini loaves at 360 degrees and at least an hour to 1-1/4 hrs for large at 375. I use a wooden toothpick or wooden skewer to test for doneness at the time when the loaves are nicely browned and starting to split on top. The toothpick should not be gooey when you test in the middle and it's withdrawn.

Enjoy warm with butter or cold all by itself.

Special hint*
I like to freeze mine and I wrap it still warm in Glad press and seal wrap and freeze then wrap in foil to prevent freezer burn.
Thawing*
Allow to thaw in the wrap, the crust softens and makes it yummier! I make my breads well in advance of holidays and it has always been the BEST!

Cardamom Krumkake

2009-01-21T22:43:00.000-08:00

Cardamom Krumkake
2 eggs
1 cup sugar
1/2 cup soft butter
1 tsp. pure vanilla
1 scant cup milk
1 1/2 cups flour
1 tsp. cardamom

Beat eggs well; add sugar, butter and crushed cardamom seed and vanilla. Beat.
Add flour and milk alternately. I like it not too runny, about the consistency of a pancake batter.
Krumkake iron is hot enough when a drop of water sizzles on heated iron, do not grease the iron except for one that's brand new to season.
Bake with krumkake iron and roll on to cone shape or on dowel.

Tip: Whole cardamom seed that has been rolled with pin in a baggie to break shell then shelled, then when separated from shell its seed is crushed with a rolling pin makes for more flavorful Krumkake.

Very pretty sprinkled lightly with powdered sugar. They can be filled with things like Ice cream, bavarian cream, whipped cream and berries, traditionally eaten just simply plain.

Almond Roca Cookie Bar

2008-12-09T11:00:00.000-08:00

Almond Roca Cookie Bar
Ingredients
SHORTBREAD
2 c Butter
1 c Brown sugar
1 c White sugar
2 tsp Vanilla
2 egg yolks beaten
Mix dry together prior to making recipe
2 c flour
1/2 tsp salt
4 tsp baking powder
Topping
use food processor and grind ingredients separately and put into separate bowls save for after baking.
2 c semi sweet or milk chocolate chips or milk choco. candy bars milled to small pieces
1 c almonds milled to small bits not powder

Just a tip* To evenly smooth shortbread on sheet I use a sheet of waxed paper layed over the hand flattened dough and a flat sided glass and gently smooth the dough for a more even bar.

Instructions for Almond Roca Cookie Bar
Preheat oven to 350 degrees. Mix shortbread ingredients in order. Pat into greased cookie sheet and bake for 20 minutes or until browned on top. Remove from oven and by hand quickly sprinkle ground chocolate chips as evenly as you can over hot shortbread. Top with chopped almonds. Cool slightly and cut into bars.

Fabulous Candied Yams

2008-10-11T17:16:00.000-07:00

JONSIE’S CANDIED YAMS
• 5 LBS FRESH YAMS
• 1 LG CAN PINEAPPLE TIDBITS (DRAINED BUT SAVE JUICE)
• 1&1/3 CUPS HEAVY WHIPPING CREAM
• ¾ CUP BROWN SUGAR (PACKED)
• 2 TBLS. CORNSTARCH (HEAPING)
• 1 LG. BAG FRESH MARSHMELLOWS (WE LIKE KRAFT)

PEEL AND CUT UP (INTO UNIFORM SIZED PIECES) YAMS INTO BOWL OF WATER TO KEEP FROM TURNING BROWN, DRAIN AND PLACE INTO 11”X13” BAKING DISH SPRAYED WITH A NON-STICK SPRAY LIKE PAM, WE PREFER A GLASS PAN TO METAL.

SCATTER PINEAPPLE TIDBITS OVER YAMS. THEN POUR WHIPPED CREAM OVER THE TOP OF THAT, SPRINKLE BROWN SUGAR ON NEXT.

MIX PINEAPPLE JUICE FROM THE CAN OF PINEAPPLE INTO THE CORNSTARCH IN A BOWL UNTIL SMOOTH.
POUR THIS MITURE OVER THE BROWN SUGAR, WHPPING CREAM AND YAMS AND GENTLY TURN WITH A SPOON TO MIX SLIGHTLY.

BAKE AT 350 F OR 177C FOR 45 TO 60 MINUTES OR UNTIL THE SAUCE THICKENING
*SAUCE WILL THICKEN MORE AS COOLS.

TAKE OUT OF THE OVEN AND PLACE MARSHMELLOWS EVENLY ACROSS THE TOP AND RETURN TO THE OVEN UNTIL THEY ARE PUFFED UP AND BROWNED LIGHTLY ACROSS THE TOP.
LET SET FOR A FEW MINUTES BEFORE SERVING, THIS ALLOWS THE SAUCE TO THICKEN FURTHER.

…AND THIS COMES WITH THE MOST IMPORTANT INSTRUCTION OF ALL; EAT SOME FOR HER TOO :)
WITH LOTSA LOVE, JONSIE

BLACKBERRY COBBLER

2008-09-12T17:30:00.001-07:00

1/2 c. butter
1 c. all-purpose flour
1 c. sugar
1 tbsp. baking powder
1/8 tsp. salt
2/3 c. milk
1 (16 oz.) pkg. frozen blackberries, thawed

Melt butter in a 2 quart casserole. Combine flour, sugar, baking powder, salt, and milk in a small mixing bowl, mix well. Pour mixture over melted butter, do not stir. Spoon blackberries over batter; do not stir. Bake at 350 degrees for 45 minutes or until golden brown.

Cousin Kristi's sharing the "mug cake"

2008-09-10T20:15:00.000-07:00

FIVE MINUTE CHOCOLATE MUG CAKE

(for those "splurge" moments)

1 Coffee Mug
4 tablespoons flour(that's plain flour, not self-rising)
4 tablespoons sugar (or other)
2 tablespoons baking cocoa
1 egg (or substitute)
3 tablespoons milk
3 tablespoons oil (olive, etc....olive is actually very good in cakes)
3 tablespoons chocolate chips (optional)
Small splash of vanilla

Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly.

Pour in the milk and oil and mix well.

Add the chocolate chips (if using) and vanilla, and mix again.

Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired. Can be shared if you want.
EAT!

And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Waffle-ing Norwegian Style

2008-04-25T09:02:00.000-07:00

Norwegian Vafler (Waffles)

6 eggs
1/2 cup sugar
1 tsp. ground cardamom
1 1/2 cup flour
1 tsp. baking powder
Pinch of salt
1 cup sour cream
1/2 cup melted butter
3 Tbsp. butter for frying PreparationMix eggs, sugar, and cardamom together in a big bowl. Add in flour, baking powder, and salt. Mix these ingredients and beat in sour cream and butter until the batter is smooth. Let the batter sit for about 20 minutes before you being making the waffles. Heat up the iron and brush some of the butter of the surface, you are now ready to make some great waffles.
If you are looking for Scandinavian Cookware or Waffle makers, This would be my 1st choice fjorn.com/scandinavian-kitchen-cookware. I also shop Ebay and Amazon.com

A Comment that made me laugh.
Saltwater Said: You said one could eat them with out adding anything and that was totally true.
I tried some with our raspberry jam. The wife put syrup on them, and Reggie said they would even be good with dirt.

I'm loving you guys, and Reggie a big hug for you.

This is a family traditional recipe, we have enjoyed it and mostly savor every bite.
.Norwegian Vafler (Waffles)
I also shop Ebay or Amazon.com Too.
the story on these is here

Chocktails for the holiday of Love

2008-02-05T02:08:00.000-08:00

Valentine Cocktails click here

Chocolate Fondue

2008-01-21T22:46:00.000-08:00

Chocolate Fondue

1/4 lb good bittersweet or semi-sweet chocolate

1/2 cup crème fraiche

3 tablespoons unsalted butter

1 teaspoon vanilla extract, espresso, brandy, orange oil, fruit syrup, or liqueur

In a small fondue pot, combine the chocolate, crème fraiche, butter, and flavoring. Place over the fondue burner, using the tea light, and allow the chocolate to melt. Stir until fondue is smooth.

Your chocolate fondue keeps up to a week in the refrigerator. Reheat over very low heat before serving.

Makes 2 cups, serves 8 to 12.
To serve, keep warm while guests dip any of the items below.
good dipping ideas
Strawberries (may be seasonal)

Pineapples (may be seasonal)

Bananas

Apple slices

Marshmallows

Maraschino Cherries

Pretzels

Potato chips

Cream Puffs

Assorted Cookies (especially butter cookies)

Rice Krispy Treats

pound cake

or drizzle over homemade ice cream scooped balls that have been refrozen after scooping and brought out just before its time to serve in a well chilled fancy bowl.

Yummm, these were great!

2007-12-04T00:45:00.000-08:00

They were and I emphasize "Were" delicious. I made them and others as my annual cookie gifts (Our edible Christmas card) for the Mr.s customers. They are so going to love these. Of course they must go through great scrutiny, mine and the Mr.s taste tests first. They'll be lucky if they make it to the customer I seen the "man these are great cookies" in the Mr.s face when he tried them.
They are tender yet crispy, and chocolatey but with great finish. They'll make you crave a glass of milk to dunk them in. I'm scandinavian, we dunk everything :)

Double Chocolate Sable Cookies (France)
From Food Network Kitchens 12 days of cookies

Sable in French means "sandy" — these are a classic French cookie, made out of crumbly chocolate shortbread. To keep them nice and sandy, be extra careful not to overmix the dough. The hint of salt brightens the flavor and underlines the chocolate.

For a special holiday treat, sandwich two of these together with a small scoop of peppermint ice cream.

3 ounces bittersweet chocolate, frozen for 10 minutes
1 1/4 cups all-purpose flour
1/3 cup Dutch-process cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
5 1/4 ounces (11 tablespoons) unsalted butter, softened
1 cup sugar
1 large egg yolk

Grate the chilled chocolate with a fine grater or rasp and set aside.
Whisk together the flour, cocoa powder, baking soda and sea salt.

Beat the butter and sugar in a medium bowl with an electric mixer until just combined. Mix in the yolk. Add the dry ingredients to the butter and beat lightly together until just combined but still crumbly. Fold in grated chocolate with a spatula. Bring the dough together by lightly squeezing in your hands; but don't knead or overwork, as the secret to these cookies is their delicate, sandy texture.

*(I eliminated this step below and just used a mini cookie scoop the kind similar to an ice cream scoop but smaller and it worked great) YaY, less work and great result.

**Divide the dough in half. Lay half the dough on a long sheet of waxed paper and shape into a log along the width of the waxed paper, leaving some space at each end. Pull the paper over the top of the log. Grip the edge of the top piece of paper, and use a straight, firm edge, like a ruler or the edge of a pan, to press gently against the edge of the dough where the papers come together to create a solid, firm round log. Repeat with remaining dough and refrigerate for at least 1 hour. (To keep logs round store inside an empty paper towel roll.)

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Slice logs into 1/2-inch thick rounds with a sharp, thin knife. Divide rounds onto the prepared sheets, leaving about 1 inch between them, and refrigerate for 15 minutes.

Bake until cookies smell fragrant with a full cocoa aroma and set on the outside, about 12 to 14 minutes. Remove from the oven and let cool on the pans, about 5 minutes.

Transfer cookies to a rack to cool completely. Serve.

Potato Dumplings

2007-12-01T11:25:00.000-08:00

2 pounds potatoes, peeled and cut into 3/4-inch cubes
Two 1-inch-thick slices white bread, crusts trimmed and bread cut into 1-inch cubes (use good hearty white bread)
1 tablespoon butter, melted
Salt
2 large eggs
1 to 1 1/2 cups flour
1 teaspoon pepper
1/8 teaspoon nutmeg

1. Preheat the oven to 400°. Place the potatoes in a large saucepan with enough salted cold water to cover by 1 inch. Bring to a boil, then simmer until the potatoes are tender, 12 to 15 minutes. Drain in a colander, then transfer to a bowl and mash thoroughly. Spread the mashed potatoes on a plate and set aside to cool.
2. Meanwhile, on a rimmed baking sheet, toss the bread cubes with the melted butter and salt to taste. Bake until the croutons are crisp and slightly browned, about 10 minutes.
3. In a large bowl, lightly beat the eggs. Add the cooled mashed potatoes, 1 cup flour, 1 1/2 teaspoons salt, the pepper and nutmeg; stir with a large wooden spoon until a heavy dough forms. If the dough is too wet to form into dumplings, add more flour, about 1/4 cup at a time; the dough should be slightly sticky.
4. On a work surface, cut the dumpling dough into 12 equal pieces. Press a crouton into a piece of dough and shape the dough into a ball around the crouton (wet your hands to prevent the dough from sticking). Repeat with the remaining dough and croutons.
5. Bring a large pot of salted water to a boil. Carefully drop the dumplings into the water and cook until they float to the surface, about 10 minutes. Remove and serve.

**Because I tend to cook by feel and a touch of this n that, I found this on http://www.rachaelraymag.com/ and its pretty darn close to how I'd make them. I like these sliced and served with Norwegian meatballs and gravy.

...or a hearty stewed beef, Elk or ever Venison in a nice rich gravy with carrots and onions, almost like a stew base with no potatoes, a good dish to make from leftover pot roast. Yummm.
You can even slice and fry leftover dumplings with a few walla walla sweet onions and serve with eggs and a sliced and pan seared, smoked kielbasa sausage for breakfast the next day.

I've even refridgerated them overnight after they were boiled and froze them on a cookie sheet and then put them in freezer bags for future use. I would use them within a short period of time say a month or two. Let thaw in refrigerator overnight if possible.

Asparagus Gruyere Tart

2007-10-03T15:13:00.000-07:00

Store-bought puff pastry works well in this savory tart; thaw it according to package instructions. Emmentaler or Fontina cheese can be substituted for the Gruyere.

Ingredients

Flour, for work surface
1 frozen puff pastry
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper

Directions
1. Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.

2. Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes

recipe exchange via MIL

LAYERED CHOCOLATE BARS

2007-09-25T11:46:00.000-07:00

RECIPE: LAYERED CHOCOLATE BARS
INGREDIENTS:
1-1/2 c. finely crushed thin pretzels
3/4 c. (1-1/2 sticks) butter or margarine, melted
1 can (14 oz) sweetened condensed milk (not evaporated milk)
4 bars (4 oz) Unsweetened Baking Chocolate, broken into pieces
2 c. Campfire miniature marshmallows
1 c. Mounds Sweetened Coconut Flakes
1 c. coarsely chopped pecans
4 bars (4 oz) Semi-Sweet Baking Chocolate, broken into pieces
1 Tbsp. shortening

DIRECTONS:
Heat oven to 350 degrees. Combine pretzels and melted butter
in small bowl; press evenly into bottom of 13x9-inch baking
pan. Place sweetened condensed milk and unsweetened chocolate
in small microwave-safe bowl. Microwave at HIGH 1 to 1-1/2
minutes or until mixture is melted and smooth when stirred.
Pour over pretzel layer in pan. Top with marshmallows, coconut
and pecans; press firmly down onto chocolate layer. Bake 25
to 30 minutes or until lightly browned; cool completely in
pan on wire rack. Melt semi-sweet chocolate and shortening in
small microwave-safe bowl at HIGH for 1 minute or until melted
when stirred; drizzle over entire top. Refrigerate 15 minutes
or until set. Cut into bars.

For My Peachy Friends

2007-08-22T08:47:00.000-07:00

Quickie peach Cobbler
Ingredients
4 C. sliced peaches fresh or frozen

1/2 C. sugar

1 Tbs. and 2/3 C. Bisquick

1 tsp cinnamon

1 tsp vanilla extract

3 Tbs. brown sugar

1/4 C. cold butter or margarine

3 Tbs. milk
Directions
In bowl, combine peaches, sugar, 1 Tbs. Bisquick, and cinnamon. Pour in greased 8-inch square pan. Combine the brown sugar, and remaining Bisquick. Cut in butter until crumbly. Stir in milk and vanilla just until blended. Drop by rounded Tbs. onto peach mixture. Bake at 400 degrees for 20 to 25 minutes or until top is golden brown and filling is bubbly. This can be doubled in a 9x13 pan.

or being that it's summer

Peachy keen Ice Cream

1 quart milk plus 1 cup (or more depending on amount of fruit to be used)

1 can sweetened condensed milk

1 small can evaporated milk

1 pint whipping cream

1 cup sugar

3 tablespoons Madagascar Bourbon Pure Vanilla Bean Paste

3 cups (or less) mashed peaches (fresh)

mixed with 3/4 cups sugar and juice of 1 lemon.
Combine first 6 ingredients and freeze to a mush in an electric or hand-turned freezer. Add peaches mixture and freeze hard. Remove dasher and pack with ice and salt until ready to serve. Keeps well in deep freeze without getting icy.

...or if your on a diet and need to cut fat.

Make a peach sorbet.

This guy is doing some good stuff with peaches mixed with a little nip of liqueur. Yummm.

Coconutty Pecan Macaroonies

2007-08-15T21:47:00.000-07:00

These are chewy coconutty goodness I promise!

Coconutty Pecan Macaroonies
14 oz. Sweetened Condensed Milk
2 tsp Vanilla extract
1 1/2 tsp Almond extract
12 oz. unsweetened coconut (large) flakes (Bob's red mill brand is what I use)
3/4 C. chopped pecans
preheat oven to 325. line baking sheets with waxed paper; spray with pam w/flour. set aside.
Lightly toast your coconut and pecans in oven, then cool.
in a large mixing bowl, combine sweetened condensed milk, vanilla, and almond extract. stir in coconut and pecans. drop rounded teaspoonfuls onto prepared baking sheets.
Dip your fingers in some water and reshape and flatten them.

bake 15 to 20 minutes (depending on the size of the cookie) or until golden brown. remove from baking sheets and let cool on wire racks.
Makes about 24 good sized cookies

Marianne's Spinach/Mushroom Dip

2007-05-17T14:16:00.000-07:00

1 pkg (10 oz) frozen chopped spinach, thawed, drained

3/4 cup 100% grated parmesan cheese

3/4 cup mayo (Light Mayo if on South Beach Diet)

1/2 cup 2% milk shredded mozzarella cheese (reduced fat if on South Beach Diet)

1 cup chopped Canned or cooked mushrooms

1/2 tsp garlic powder

Preheat oven to 350 degrees. Mix all ingredients until well blended.

Spoon into 9-inch pie plate or quiche dish

Bake for 20 minutes or until heated through. Serve with tortilla chips (or with assorted cut-up fresh vegetables if on South Beach Diet)

Nutrition

Calories 70

Total fat 5g

Sat fat 2g

cholesterol 10mg

sodium 210mg

carbs 2g

dietary fiber 1g

sugars 1g

protein 4g

Almost Homemade Applesauce Steusel cakes

2007-05-17T12:43:00.000-07:00

oven 400 degrees
Bake 18-20 min or until toothpick is clean. Remove from pan after a couple min. and Cool on rack for 15 min.
Makes 12 muffins
1 Pkg. a cinnamon swirl muffin mix or Streusel muffin mix right around 20 oz. or so. (Disregard instruction on box)
1-1/4 cup un-sweetened applesauce
1 lg. egg
1 T. real vanilla extract

Mix together with mixer until mixed and it will be slightly lumpy. Spray with Pam well and fill muffin tins with equal amounts in each holder, Mix topping (Below) to a crumble and hand sprinkle it over each cup of batter

Streusel Topping
the cinnamon sugar packet from box of mix (disregard Instructions on box)
1/3 cup old fashioned oats
1-2 T. flour (white or wheat no matter)
2 T. Butter at room temp or slightly melted

Finish with a
Drizzled garnish
1/8 almond flavoring
1 1/2 Cup powdered sugar
Heavy cream or milk enough to make a loose paste
Pop in microwave until thinned down 10-25 seconds watch and check often. Cool a little and put in a baggy and cut the corner for a small spout and drizzle.

they will last 5 days at room temp, ***Not at my house***or freeze up to 6 mo. drizzle when ready to serve if you plan to freeze.

German Chocolate Cake

2007-05-11T21:00:00.000-07:00

Before you get started take the 2 cans of sweetened condensed milk and submerse it it a deep pan and bring to a boil in the can unopened, simmer in can completely submersed for 2 hours. Cool...Now the carmelizing of the milk is done. set aside. This can be done days ahead of time.
German Chocolate Cake
ingredients
For cake layers
3 cups sugar
3 cups all-purpose flour
1 cup plus 2 tablespoon unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 1/2 cup whole milk
12 tablespoons unsalted butter, melted
2 large eggs
2 large egg yolks
1 1/2 teaspoons vanilla
1/4 teaspoon almond extract
1 1/2 cup boiling-hot water
For filling
16 oz unsweetened large flaked coconut if available
8 oz coarsely chopped pecans (2 cups)
2-14-oz cans sweetened condensed milk
2 tablespoon vanilla

For glaze or Chocolate Ganache
2 sticks unsalted butter
18 oz fine-quality semisweet chocolate, finely chopped
6 tablespoons light corn syrup

Heavy whipping cream to thin to desired thickness

Special equipment: 3 (9-inch) round cake pans

preparation
Make cake layers:
Preheat oven to 350°F and oil cake pans. Line bottoms of pans with rounds of parchment or wax paper. Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk together whole milk, butter, whole egg, yolk, vanilla, and almond extract in another large bowl until just combined. Beat egg mixture into flour mixture with an electric mixer on low speed, then beat on high speed 1 minute. Reduce speed to low and beat in water until just combined (batter will be thin). Divide batter among cake pans bake in upper and lower thirds of oven, ***(Important)***switching position of pans and rotating them 180 degrees halfway through baking, until a tester comes out clean, 20 to 25 minutes total.
Cool layers in pans on racks 15 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment or wax paper and cool layers completely.

Make filling:
Reduce oven temperature to 325°F.

Put canned milk in a small pan and warm being careful not to scorch and set aside.

Spread coconut in a large shallow baking pan and pecans in another. Bake pecans in upper third of oven and coconut in lower third, stirring occasionally, until golden, 12 to 18 minutes. Remove pans from oven.

Stir in sweetened C.milk, coconut, pecans, and vanilla and keep warm, covered with foil.

Make glaze while milk is baking:
Melt butter in a 3-quart saucepan. Remove pan from heat and add chocolate and corn syrup, whisking until chocolate is melted. Add whipping cream a little at a time to achieve desired thickness. Set aside.

Assemble cake:
Put 1 cake layer on a rack set over a baking pan or sink (to catch excess glaze). Drop half of coconut filling by spoonfuls evenly over layer and gently spread with a wet spatula. Top with another cake layer and spread with remaining filling in same manner. Heat reserved glaze in pan over low heat, stirring, until glossy and pourable, about 1 minute. Pour glaze evenly over top of cake, making sure it coats sides. Shake rack gently to smooth glaze.

Chill cake until firm, about 1 hour. Transfer cake to a plate.

notes:
• Cake keeps, covered and chilled, 3 days. Bring to room temperature before serving.

• For easier handling when assembling cake, place bottom layer on a cardboard round or the removable bottom of a tart or cake pan.

Luscious Low-Fat Chocolate Cheesecake

2007-03-31T20:07:00.000-07:00

Luscious Low-Fat Chocolate Cheesecake
Yield: 12 Servings

Ingredients

nonstick cooking spray
16 oz fat-free cottage cheese
3/4 c frozen egg substitute;
-thawed
2/3 c granulated sugar; plus
2 tb granulated sugar; divided
4 oz fat-free cream cheese;
-softened
1/3 c unsweetened cocoa powder
1/2 ts vanilla extract
2/3 c nonfat plain yogurt
*optional
sliced strawberries or
mandarin orange segments for garnish

Instructions

1. Preheat oven to 300F. Spray a 9-inch springform pan with cooking spray.

2. In food processor, combine cottage cheese, egg substitute, 2/3 cup
sugar, cream cheese, cocoa powder and vanilla until smooth.

3. Pour into prepared pan. Bake about 35 minutes, until edges are set.

4. Meanwhile, in small bowl, stir together yogurt and the remaining 2
tablespoons sugar until well blended. Carefully spread topping over top of
warm cake. Return cake to oven; bake 5 minutes. Remove from oven to cooling
rack. Cool completely. Remove side of pan; refrigerate. Serve with
strawberries or oranges.

Makes 12 servings. Preparation time: 20 minutes. Baking time: 40 minutes.
Chilling time: 3 hours.

Per serving: About 109 cal, 9 g pro, 18 g car, 1 g fat, 8% cal from fat, 2
mg chol, 221 mg sodium, 0 g fiber.

A happy alternative to butter

2007-03-10T11:23:00.000-08:00

Terrific Turkey & Black Bean Chili

2007-02-25T21:47:00.000-08:00

Turkey and Black Bean Chili
Serves 4 Hint make double batches for ease thruout the week. Makes a wonderful chili and brown rice burrito (Whole Wheat tortilla) for lunches. Microwave at work and eat.

2 tsp.ex. virgin olive oil
1 onion chopped
1 green pepper seeded and chopped
4 garlic cloves minced
3/4 pound ground turkey
1 15oz can black beans rinsed and drained
1 14oz. can diced tomatoes

*1 tbs. chili powder
*2 tsp. cumin
*1 tsp. dried oregano
*1/2 tsp. salt

1/2 shedded cheese fat free sharp cheddar
1/4 cup fat free sour cream
1/4 c sliced scallions

You know me I can't leave a recipe alone if I can make it easier or more palatable so here's my Tweeks.
****I sometimes substitute a package of chili flavoring for these four ingredients. No change except sodium.

This is a core recipe for Weight Watchers and it has the point value of 4 for flex
Serving size 1 cup and 2 tbs. cheese, 1 tbs. sour cream 219 Cal. per serving

Pure Comfort Cookbook, Weight Watchers

Marvelous Mini Meatloaves

2007-02-25T21:37:00.000-08:00

Preheat oven to 350F, spray baking sheet with canola pam spray.
This is the single recipe~I double or triple it to make ahead for lunches or easy dinners. Just remember to split into 6 equal portions for each recipe made.
Serving size 1 loaf, Fat 7g. less if turkey is used. 4 points or 2 for turkey

1-1/2 pounds lean beef or *ground turkey (*My tweeks on the recipe)
1 med onion (*I use Walla Walla Sweets for mildness)
1 sm. green bell pepper seeded and chopped (*I use half red and half green for more color)
1/4 c +6 Tbs. ketchup
1Tbs. yellow mustard
1 lg. egg lightly beaten
2 Tbs. cornmeal
1 *clove elephant garlic minced (also more mild)
1 tsp.dried oregano
1/2 tsp. salt or To Taste
1/4 tsp. freshly ground pepper or to taste
* sometimes I add some salsa for spiciness.

combine the meat, onion, bell pepper,1/4 c ketchup,mustard, egg, cornmeal, garlic, salt, ground pepper, and oregano. mixing just till blended. Divid into 6 equal portions and form sm. loaves. put 1 tbl. ketchup over each loaf. bake until center reaches 160f or 40-45 mins. let stand for 5 mins and serve.

I prepare more and save in saran wrap individually fully cooked for future use and freeze for Lunches or emergency meals when life is hectic.
Serve with Baked potato or brown rice or cous cous, or baked sweet potato or even polenta would be good.

From the Pure Comfort Cookbook, Weight Watchers but don't let it fool you they are good.

This is my favorite cake, Chocolate Mayonnaise Cake

2007-01-16T11:52:00.000-08:00

This brings back many good memories for me. My Mom used to make this for me and my Dad for birthdays and special occasions. Yummmmm!
It has that deep chocolate taste and not to sweet. Mom always made homemade butter cream frosting. Either vanilla or chocolate was good.

CHOCOLATE MAYO CAKE

3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 cups white sugar
1 1/2 cups mayonnaise
1/3 cup unsweetened cocoa powder
1 1/2 cups water
2 1/4 teaspoons baking powder
1 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees (175 degrees C). Lightly grease
two 9 inch layer pans.

Mix flour, baking soda, baking powder, cocoa, and sugar
into a large bowl. Stir in mayonnaise. Gradually add water
and vanilla and blend until smooth. Pour batter into pre-
pared pans.

Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool,
remove from pans.

Peabody's Doughnuts

2007-01-11T10:35:00.000-08:00

These were good, A lighter cake doughnut than my Mom's recipe but good all the same. We test them plain without the sugars and jams, Doughnuts have their own character, and I haven't found one I really didn't like.
I'll drive 2 miles out of my way to avoid the Krispy Kreme shop...It's too tempting!

My Moms Doughnuts

2006-12-13T22:48:00.000-08:00

A family tradition, One of many that I can remember vividly. Making oodles of doughnuts from a young girl on. I remember my brother helping and he was told not toss the doughnut in the fat fryer, Did he listen? You guessed it. No. He was burned by splatters and learned a lesson. So don't throw in the doughnuts, Just touch the oil with one tip and let go easy.

Moms Doughnuts
4 eggs beaten
1 TBSP. Vanilla
2 C. Sugar
6 TBSP. melted Shortening
2 C Milk
1 tsp salt
2 tsp Almond Extract
1 tsp. Nutmeg
1 tsp. Cardamom
5 tsp. baking powder
6-1/2 to 7 C Flour

Oil or crisco for frying

Mix all ingredients in the order given and spoon and turn unto floured board and toss in the flour till its just firm enough to handle and not sticky. roll to flatten and cut with a well floured double cutter. gather scrap and do it again.
Heat oil to 350 degrees F. Fry until brown on both sides. Turning once, Place on paper towels to drain. Tradition says turn them in sugar. We liked them plain.

We have made do with a glass and clean pill bottle for cutters especially with more workers than cutters.

And another tip the doughnut holes are good too and make a great snack. Enjoy.

Andes mints in cookies

2006-12-13T19:27:00.000-08:00

I cannot even begin to tell you how heavenly this smells coming from the oven, Your whole house becomes minty fresh.
I took my favorite cookie recipe for Chocolate chip Cookies and added flair. First let me tell you the peeling of Andes mints can be tedious but worth it. Oh, and I know they make Andes chips(Not the same).
They were a refreshing change from the same old cookie.

Cranberry Almond Biscotti

2006-12-03T22:00:00.000-08:00

4-1/2 cups all-purpose flour
2 cups white sugar
2 teaspoons baking powder
1 teaspoon baking soda
4 egg whites
4 eggs
4 tablespoons vanilla extract
1 tsp orange extract
1-1/2 cups sliced almonds
2 cups sweetened-dried cranberries

Preheat oven to 325 degrees F

Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.

Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly. If Dough is to soft & sticky to add a little flour.

On floured surface, divide batter in 4 sections and pat each half into a log approximately 12 inches long and 2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack.

Reduce oven temperature to 300 degrees F (150 degrees C). Cut biscotti into 1/2 inch slices. I use an Electric knife for perfect slices. Place cut biscottis on a cookie sheet and bake for an additional 20 minutes. Let cool and store in a loosely covered container.

Chocolate Peppermint Cake

2006-12-03T21:03:00.000-08:00

2 C. cake flour
1 tsp. baking soda
1/2 tsp. salt
1/3 C. shortening
1-1/4 C. sugar
1 egg unbeaten
3 ounces chocolate melted
1-2 tsp. Vanilla
1/2 C sour Cream
3/4 C milk

Sift or gently wisk together flour, salt and soda. Cream shortening and sugar until fluffy, Add the egg beat well, then add the chocolate and vanilla and blend. Add 1/4 of the flour and beat well then add the sour cream and beat well. Add remaining flour and milk alternately in small amounts till gone.
Pour into greased pans (Layer Cake pans)and bake in moderate oven 350 degree for 30 mins.

Peppermint frosting between layers and over cake. Decorate with a border of chocolate flakes.
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Peppermint Frosting

1/4 C. crushed Peppermint Candy
1/2 C. milk
1 pound or box of powdered sugar

Heat milk and candy over hot water until melted add enough powdered sugar to make frosting thick enough to spread. Will cover tops and sides of 2 8" layers.

Sour Cream Chocolate Cake

2006-12-03T20:36:00.000-08:00

For Ann
Happy Birthday!

2 C. sifted cake flour
2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt

1/3 C. Shortening
1 C. sugar
2 eggs, well beaten
2 ounces chocolate melted
1/2 C. milk
1/2 C. sour cream
1-2 tsp. Vanilla

Wisk together gently the dry ingredients, Cream the shortening and sugar until fluffy. Add eggs and chocolate and beat thoroughly. Add flour mix alternately with the liquids in small amounts, beating well after each addition. Pour into a greased or sprayed with pam bundt pan bake in a moderate oven 350 degree oven for approx. 35-45 mins. or until tooth pick comes out clean. Cool slightly and turn out unto serving plate.

Drizzle the cake when cool with Chocolate Ganache Icing
For the ganache:
1/2 cup heavy cream
8 ounces good semisweet chocolate chips
1 teaspoon instant coffee granules

For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.

Serve with very Vanilla Ice Cream and Enjoy!

Norwegian Doughnuts

2006-11-30T19:28:00.000-08:00

One of our family traditions, We would make close to a couple thousand doughnuts for friends and family. It was not surprising how many friends you have around the holidays with these. Excellent doughnuts for having with your coffee or tea. They are simple and plain, you can roll them in sugar or sprinkle powdered sugar over them, but I just like them plain. Yummm!

3 eggs
3/4 cup sugar
2/3 cup whipping cream
2/3 cup 35 percent fat sour cream
3 cups flour
2 T. baking powder
1 tsp. cardamom
2 T. melted butter
shortening or oil for frying

Beat eggs and sugar until light and lemon-colored.
Whip cream and sour cream lightly together.
Sift the dry ingredients. Add alternately with melted butter and both creams to the egg mixture. Mix lightly together. Refrigerate overnight.
Roll the dough out and cut doughnuts. Re-roll again to cut remainder.
Heat the shortening or oil to 180 degrees C (350 degrees F). Deep fry, a few at a time, until golden, three to four minutes.

Norwegian Waffles for Dessert

2006-11-29T13:41:00.000-08:00

Norwegian Waffles
2 c Sugar

5 Eggs

4 c To 4 1/2 cups flour

1 qt Buttermilk

1/2 ts Baking soda

1/2 c Whipping cream

1/4 c Margarine or Butter; melted

1 tsp. ground Cardamom

Beat together sugar and eggs. Alternately add flour and buttermilk. Stir in baking soda. Add whipping cream, then margarine. Stir in cardamom. Cook in heart-shaped waffle iron, At moderately hot temp. and use a light spray of non-stick cooking spray if necessary to keep from sticking. Every iron is different as well as every stove so just plan for two waffles to be testers. I usually burn my first one and then get the temp. right on the second one. Serve waffles with berry jam.

Waffles are not served for breakfast, but as a dessert with berry jam and whipped cream or ice cream rather than butter and syrup.

Rich Chocolate Brownies and Crème Anglaise Sauce

2006-10-30T18:05:00.000-08:00

I recently catered an event with desserts only and this was part of the desserts I brought. Triple chocolate brownies, 3 kinds, Plain and don't let that mislead you. They are in no way shape or form just plain. Some with pecans and some with Walnuts. All have a wonderful richness that is only completed by an under lying blanket of Creme Anglaise sauce freshly made to order just for the event.

I also catered in 2 of my Blackberry Tapioca cobblers made only hours before the event for optimum freshness and goodness and by the way the Creme Anglaise could also marry very well with the cobblers too, as a few tried and raved about.

Lemon Zucchini Bread~ Best Ever!

2006-09-14T21:31:00.000-07:00

OMG, If you have Zucchini coming out year ears or have been given some of a surplus, This is the bread to make! It is moist and delicious with a delicate Lemon flavor. Yummmmmm!

Preheat oven to 350 degrees F.

3 Eggs
1 C. canola oil
1 1/2 C. sugar~ (Sugar can be reduced to 1 C.)
The juice and grated rind of 1 lemon
2 C. grated zucchini
3 1/4 C Flour
1 tsp. salt
1tsp. baking powder
1 tsp. baking soda
1/2 C. Coconut
1 box of Lemon Instant pudding -(prepared as Directed)
1 C walnuts -Chopped
confectioners sugar as a sprinkle if desired.

Directions:
In a large bowl add eggs, oil, until mixed. Add sugar, lemon flavoring, Lemon Juice and rinds.
Mix.
Sift together baking powder, baking soda, flour, and salt.
blend with lemon mixture, Fold in coconut, Pudding mixture and nuts.

Bake 1 Hour Remove and cool. Batch has been tested for doubling and even tripling

This was from Three Renaissance cookbook By Dorothy Schetter

LOW FAT HONEY GRANOLA BREAD

2006-08-30T09:01:00.000-07:00

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For the BREAD MACHINE - LOW FAT HONEY GRANOLA BREAD

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INGREDIENTS:
1 cup water -- plus 2 tablespoons
4 tablespoons applesauce
1 teaspoon lemon juice
2 1/2 tablespoons honey
1 teaspoon salt
2 tablespoons dry milk
3 cups bread flour
3/4 cup granola -- cereal
1 3/4 teaspoons yeast

DIRECTIONS:
Add ingredients according to manufacturer's instructions and
use basic cycle. This will yield a 1 1/2 lb loaf.

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Feta Chicken

2006-08-28T08:16:00.000-07:00

Feta Chicken
Submitted by: Debbie

Photo by: FAITHFUL96 "Chicken wrapped around tomato-basil feta cheese - simple, succulent, and sensational."
Original recipe yield: 6 servings.
Prep Time:15 MinutesCook Time:30 MinutesReady In:45 MinutesServings:6 (change)

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INGREDIENTS:
6 skinless, boneless chicken breast halves
6 ounces tomato basil feta cheese, crumbled
1/4 cup Italian-style dry bread crumbs, divided

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Place chicken breasts between 2 pieces of waxed paper. Gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wax paper. Place 1 ounce of feta cheese in the center of each chicken breast, and fold in half.
Spread 2 tablespoons bread crumbs in the bottom of the prepared baking dish. Arrange chicken in the dish, and top with remaining bread crumbs.
Bake 25 to 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Chocolate Caramel mini cheesecakes

2006-08-17T16:19:00.000-07:00

Prep Time: 15 minutes
Bake Time: 18 minutes
(Makes 12 individual cheesecakes)

Ingredients

3/4 cup graham cracker crumbs
2 tablespoons granulated sugar
2 tablespoons butter or margarine, melted
1 1/4 cups (7 1/2 oz.) NESTLÉ® TOLL HOUSE® SWIRLED Milk Chocolate & Caramel Morsels, divided
12 oz. cream cheese, softened
2/3 cup NESTLÉ CARNATION Sweetened Condensed Milk
1 large egg
3 tablespoons NESTLÉ® TOLL HOUSE® Baking Cocoa
1 teapoon vanilla extract
Caramel ice cream topping

PREHEAT oven to 300º F. Paper-line 12 muffin cups.

COMBINE crumbs, sugar and butter in small bowl. Press rounded tablespoon of crumb mixture onto bottom of each cup. Divide 1/2 cup morsels between all cups.

BEAT cream cheese in small mixer bowl until fluffy. Add sweetened condensed milk, egg, cocoa and vanilla extract; beat until smooth. Spoon 1/4 cup mixture into each cup.

BAKE for 18 to 20 minutes or until centers are set. Remove from oven to wire rack. While still warm, top cheesecakes with with remaining morsels. Morsels will soften but will retain shape. Cool completely. Refrigerate for at least 1 hour.

SERVE drizzled with caramel topping.

Courtesy of http://www.verybestbaking.com/recipes/

Enjoy!

Chicken Fried Chicken

2006-08-17T16:18:00.000-07:00

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RECIPE: CHICKEN FRIED CHICKEN

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INGREDIENTS:
30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves

DIRECTIONS:
1. Place crackers in a large resealable plastic bag; seal
bag and crush crackers until they are coarse crumbs. Add
flour, potato flakes, seasoned salt, and pepper to bag
and mix well.
2. Beat egg in a shallow dish or bowl; heat oil in a large
skillet over medium high heat.
3. One by one, dredge chicken pieces in egg beat, then
place in bag with crumb mixture, seal bag and shake to
coat.
4. Reduce heat to medium and cook coated chicken in skillet
for 15 to 20 minutes, turning frequently, until golden
brown and juices run clear.

Yield: 6 servings.

Courtesy of http://www.thedailyrecipe.com

Basic Cake Mix

2006-08-17T16:15:00.000-07:00

Basic quick Cake mix
There's a really good basic mix that is a starting point for
almost any kind of simple cake.

BASIC QUICK CAKE MIX

5 cups flour
2 tablespoons and 2 teaspoons baking powder
2 1/2 teaspoons salt
2 1/2 cup sugar
1/2 cup and 2 tablespoons nonfat dry milk
1 1/4 cups oil

In a large mixing bowl, with a pastry blender, mix
ingredients until fine. Store in an airtight container or
plastic bag and use within 2 months. (Keep in refrigerator)

*VANILLA CAKE

4 cups Quick Mix for Cake
2 eggs, separated
1/3 cup water
2 teaspoons vanilla pinch salt 1/4 cup sugar

Heat oven to 350 degrees.

Grease and flour 2 round cake pans or a 9x13x2-inch pan.

Pour 4 cups of Cake Mix into a large mixing bowl. Mix yolks
with 1/3 cup water and vanilla; beat well and stir into dry
mix in bowl. Beat egg whites until foamy and add salt and
sugar; beat until meringue forms stiff peaks. Fold beaten
egg whites into the cake batter.

Pour into pan(s) and bake for 30 to 35 minutes.

This is courtesy of I'm Not Martha' blog
She has other homemade mixes there also.

Todays dessert Mmmmm Lemon Bars

2006-08-17T16:12:00.000-07:00

INGREDIENTS:
crust
1 cup butter
1/2 cup confectioners sugar
2 cups all-purpose flour
1/2 teaspoon salt

Filling
4 eggs, beaten until fluffy
2 cups sugar
5 tablespoons lemon juice
2 tablespoons grated lemon rind
Confectioners sugar for topping

DIRECTIONS:
Preheat oven to 300.
In a large bowl, cream together
butter and confectioners sugar; then blend in flour
and salt.
Press mixture down in a flat buttered cookie
pan. Bake at 300 for 20 minutes.

While crust is baking,
in a medium bowl blend together eggs, sugar, lemon
juice and rind. Pour over crust.
Raise temperature to 350
and bake for an additional 15-20 minutes at 350.
Remove from oven and let cool. When cooled, sprinkle
generously with additional powdered sugar.